Southern Comfort in a Bowl: Creamy, Cheesy Garlic Grits
Details
A Southern classic supercharged with a blast of roasted garlicky goodness.
Ingredients
Instructions
Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with olive oil, and wrap it up. Bake for 40-50 minutes, or until the cloves are soft and fragrant. Let it cool slightly.
Cook the Grits
While the garlic is roasting, rinse the grits in a bowl of cool water. Stir them and allow any chaff to float to the top, then carefully drain the water. In a medium saucepan, bring the chicken stock and thyme sprigs to a boil. Slowly whisk in the grits. Once the mixture returns to a boil, reduce the heat to low, cover the pot, and let it simmer. Stir frequently, scraping the bottom of the pan to prevent sticking, for about 30-35 minutes, or until the grits are thick and creamy.
Combine the Flavors
Once the garlic has cooled enough to handle, squeeze the softened cloves out of their skins onto a cutting board. Mash them into a smooth paste with the side of your knife. Remove the thyme sprigs from the cooked grits. Stir the roasted garlic paste into the grits until fully combined.
Get Cheesy
Add the half-and-half, shredded fontina, and shredded cheddar cheese to the pot. Stir continuously over low heat until the cheeses are completely melted and the grits are luxuriously creamy. Season with salt, pepper, and a few dashes of hot sauce, if using.
Serve
Serve the grits hot, garnished with a little extra cheese or some fresh chives if you like. They will continue to thicken as they cool.
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